PERRY PEARS. 223 



College, Dublin, gave the following results : — 



Density of fresh juice .. ... i*o6o 



Ditto after 24 hours' exposure to air ... i'o65 

 TOO parts of juice by weiglit, yielded of 



Sugar ... ... ... ... 13700 



Tannin, Mucilage, Salts, &c. ... ... 2"3oo 



Water ... ... ... ... 84"ooo 



The Perry is pale or white in colour, sweet and good, but not 

 strong. It is used to mix with other varieties. 



The trees are of middle size, woody, and rather stiff in growth, 

 with branches inclined to spread, rather resembling the growth of 

 the Alder tree. Several trees are to be seen at Rye (]ourt, Berrow, 

 of a considerable size. 



LOCAL PERRY PEARS. 



There are many varieties of Perry Pears scattered through the 

 orchards as single trees, or a very few together, which for the most 

 part, are very coarse in their juices. They all bear well, and are 

 allowed to remain because they are there, and are useful in filling 

 the vats for home consumption. These varieties, however, have 

 sometimes much local esteem, and it must be remembered, that it is 

 from them, that experience points out the best varieties. The 

 following names, and brief remarks from the note book, are the 

 result of many visits to the Orchards : — 



BosBURY Scarlet. — A valuable pear of the mid-season. The 

 tree bears abundantly, and its fruit makes excellent perry. It is 

 being propagated very extensively in the Ledbury district. 



Tump Pear. — An early variety, "too early to be of much use." 

 It makes a strong rough sweet perry, of inferior flavour, which turns 

 of a blackish colour on exposure to air. 



Forest Pear. — Early, soft and juicy, used with other fruit. 

 Tree, large and well grown, like an oak. 



